Nutritional Info

Nutrition Facts

Serving Size 1 (33g)

Calories 45
Calories from Fat 12 (25%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 3.5mg 1%
Sodium 104.2mg 5%
Potassium 38.3mg 1%
Total Carbohydrate 4.7g 2%
Dietary Fiber 0.2g 1%
Sugars 2.5g
Protein 3.1g 6%

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Recipe Description
Marbling is a beautiful effect in cheesecake. This recipe really delivers to the eyes and the taste buds!
Prep time
1 hr 30 min
Cook time
1 hr
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  chocolate wafer cookie crumbs
1 Teaspoon(t)  cornstarch
1 Ounce(oz)  reduced fat cream cheese, softened
1 Ounce(oz)  non fat cream cheese, softened
1 Cup(c)  low fat sour cream
1 Ounce(oz)  low fat sweetened condensed milk
4   egg whites
1/2 Teaspoon(t)  vanilla extract
1 Ounce(oz)  bittersweet chocolate, melted
2 Tablespoon(T)  cocoa


Preheat the oven to 325 °F and place the rack in the center of the oven. Coat an 8 or 9 inch spring form pan with nonstick spray. Cut a circle of parchment paper to line the bottom and a collar for the sides and place them in the pan. Combine the crumbs and cornstarch and cover the bottom of the spring form pan with this mixture. Beat the cream cheeses and sour cream until smooth. Beat in the milk, egg whites and vanilla on low speed until all is smooth. Vigorous beating will make the cake airy. Measure out 1 cup of the batter. Beat the chocolate and cocoa into this batter. Set aside. Pour three-quarters of the plain batter into the pan. Spoon the chocolate mixture in, then top with the remaining plain batter. Run a knife through the batter so that chocolate swirls appear on the surface. Bake for 50 to 60 minutes, until almost set. Turn off the oven, leave the door open, and let the cake rest for 1 hour. This will prevent the cheesecake from cracking. Remove from the oven, cool completely, and remove from the pan. Keep refrigerated. This cake stays fresh for several days.

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